Old-Fashioned Bread and Butter Pickles
Some recipes instantly remind me of family kitchens and summer afternoons, and these Old-Fashioned Bread and Butter Pickles are one of those treasured classics. I first learned how to make them from a family friend who had been canning vegetables for years. She always said the secret was letting the cucumbers sit with salt before pickling because it kept them wonderfully crisp. After trying her method, I never went back.
Last weekend, I made a fresh batch with my family using cucumbers from our local farmers’ market. As the sweet and tangy brine simmered on the stove, the whole kitchen smelled like spices and vinegar, bringing back so many wonderful memories. We couldn’t even wait for the jars to cool before sneaking a few slices. They were perfectly crunchy with just the right balance of sweetness and tanginess, and everyone agreed they tasted even better than store-bought pickles.
Now, I make these pickles every summer whenever cucumbers are in season. They’re perfect on burgers, sandwiches, charcuterie boards, or simply enjoyed straight from the jar as a crunchy snack. They’re easy to prepare, keep well in the refrigerator, and always disappear faster than I expect.
If you’ve never made homemade pickles before, this Old-Fashioned Bread and Butter Pickles recipe is a wonderful place to start.
Why You’ll Love This Recipe
Sweet, tangy, and perfectly crunchy
Easy to make with simple pantry ingredients
Great for burgers, sandwiches, and salads
Perfect for preserving fresh summer cucumbers
Refrigerator-friendly or suitable for canning
Ingredients
8 cups cucumbers, thinly sliced
2 medium onions, thinly sliced
¼ cup pickling or kosher salt
2 cups white vinegar
1 cup apple cider vinegar
2 cups granulated sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon black peppercorns
¼ teaspoon crushed red pepper flakes (optional)
Instructions
Step 1: Salt the Vegetables
In a large bowl, combine the sliced cucumbers and onions.
Sprinkle with the salt and toss well.
Cover with ice cubes or cold water and let stand for 2 hours.
Drain thoroughly and rinse under cold water.
Pat dry.
Step 2: Make the Brine
In a large saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, black peppercorns, and red pepper flakes.
Bring to a gentle boil, stirring until the sugar dissolves.
Step 3: Add the Vegetables
Add the drained cucumbers and onions to the hot brine.
Simmer for 3–5 minutes, just until the cucumbers begin to turn translucent.
Do not overcook.
Step 4: Fill the Jars
Using a slotted spoon, divide the cucumbers and onions among clean jars.
Pour the hot brine over the vegetables, leaving about ½ inch of headspace.
Seal the jars with lids.
Step 5: Chill or Can
For refrigerator pickles, allow the jars to cool completely, then refrigerate for at least 24 hours before enjoying.
For long-term storage, process the jars in a boiling water bath for 10 minutes, following safe home-canning guidelines.
Tips
Use fresh pickling cucumbers for the best crunch.
Slice the cucumbers evenly for consistent texture.
Let the pickles rest for at least 24 hours before serving.
Sterilize jars if you plan to can them.
The flavor becomes even better after 3–5 days.
Variations
Add thinly sliced red bell peppers for extra color.
Include a few cloves of garlic in each jar.
Add fresh dill sprigs for a different flavor profile.
Increase the crushed red pepper for spicy pickles.
Replace some white sugar with honey for a subtle twist.
Storage
Refrigerator Pickles: Store in the refrigerator for up to 2 months.
Properly Canned Pickles: Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Prep Time
20 minutes (plus 2 hours resting)
Cook Time
10 minutes
Total Time
2 hours 30 minutes
Yield
Makes about 4 pint jars
Nutrition (Approximate Per Serving)
Calories: 55
Carbohydrates: 14g
Protein: 0g
Fat: 0g
Fiber: 1g
Sugar: 13g
Sodium: 180mg
Frequently Asked Questions
Why are they called Bread and Butter Pickles?
The name is believed to come from their popularity as an affordable accompaniment to bread-and-butter sandwiches during the early 1900s.
Can I use regular cucumbers?
Yes, but small pickling cucumbers stay crisper and have fewer seeds, making them the preferred choice.
How long do refrigerator pickles take to develop flavor?
They’ll taste good after 24 hours, but the flavor is even better after 2–3 days.
Can I reduce the sugar?
You can reduce it slightly, but the sugar is an important part of the classic sweet-and-tangy flavor and helps balance the vinegar.
Do I have to process the jars for canning?
If you want shelf-stable pickles, yes. If you’re making refrigerator pickles, simply cool the jars and keep them refrigerated.
What can I serve with Bread and Butter Pickles?
They’re delicious on burgers, pulled pork sandwiches, hot dogs, grilled cheese, charcuterie boards, potato salad, or chopped into tuna or chicken salad for extra flavor.
